1. Home
  2. Detail

@its_lost1: You promise you never leave her ? #cristianoronaldo

I want you
I want you
Open In TikTok:
Region: SA
Monday 02 September 2024 18:12:01 GMT
5082
221
2
60

Music

Download

No Watermark .mp4 (0.8MB) No Watermark(HD) .mp4 (6.77MB) Watermark .mp4 (0.86MB) Music .mp3

Comments

v55nl
يوسِي :
وقسم حسابك تاريخي كثر مقاطع تكفى
2024-09-02 21:00:36
5
ycr.7f
LYCR7 :
flight club 👆
2024-09-14 20:41:27
0
To see more videos from user @its_lost1, please go to the Tikwm homepage.

Other Videos
اهخخ الاعلانننن💔💔💔💔💔 #طائر_الرفراف #سيران_فريد #yalıçapkınıdizi #yalıçapkını #seyfer #seyranferit #سيفير #foryou #viral # mertramazandemir #afrasaraçoğlu
اهخخ الاعلانننن💔💔💔💔💔 #طائر_الرفراف #سيران_فريد #yalıçapkınıdizi #yalıçapkını #seyfer #seyranferit #سيفير #foryou #viral # mertramazandemir #afrasaraçoğlu


#you #joegoldberg
#you #joegoldberg
ما حكم الهجرة الى بلاد غير المسلمين الرد على الهارب #الشيخ_مزمل_فقيري #العلامة_صالح_الفوزان_حفظه_الله #العلامة_ابن_عثيمين_رحمه_الله #السعودية #السعودية🇸🇦
ما حكم الهجرة الى بلاد غير المسلمين الرد على الهارب #الشيخ_مزمل_فقيري #العلامة_صالح_الفوزان_حفظه_الله #العلامة_ابن_عثيمين_رحمه_الله #السعودية #السعودية🇸🇦
Tell what other pizza topping combinations I should try! Toppings: - heavy cream - parmigiano reggiano - fior di latte (drained, cut, and dried) - spicy mortadella - basil pesto - stracciatella (heavy cream, torn fior di latte, salt) - olive oil (optional) Dough (steps below but I have videos on my page explaining it): Poolish - 200g flour, 200g water, 2g dry yeast, mix, cover & rest outside for 1 hour, fridge for 24 hours. Next day - to the poolish, add 19g water, 8g salt, 113g flour, knead for 10-15 minutes until gluten forms (window pane test), slap and fold into a ball, cover & rest for 30 minutes, divide and ball into 2 portions (270g each) always keeping the top side facing up (smooth side) and proof for 2 hours. #pizza #neapolitanpizza #pizzanapoletana #Recipe
Tell what other pizza topping combinations I should try! Toppings: - heavy cream - parmigiano reggiano - fior di latte (drained, cut, and dried) - spicy mortadella - basil pesto - stracciatella (heavy cream, torn fior di latte, salt) - olive oil (optional) Dough (steps below but I have videos on my page explaining it): Poolish - 200g flour, 200g water, 2g dry yeast, mix, cover & rest outside for 1 hour, fridge for 24 hours. Next day - to the poolish, add 19g water, 8g salt, 113g flour, knead for 10-15 minutes until gluten forms (window pane test), slap and fold into a ball, cover & rest for 30 minutes, divide and ball into 2 portions (270g each) always keeping the top side facing up (smooth side) and proof for 2 hours. #pizza #neapolitanpizza #pizzanapoletana #Recipe

About

Legal